Recipe by evewitch
This is from Prevention's Quick & Healthy Family Favorites Cookbook. Serve with crisp fresh vegetables. The picture in the book shows it served in a hollowed out red cabbage, which I haven't tried, but it is quite pretty.
Top Review by Beckee
Yummy dip, that is different from the mayonnais-ey fattening stuff at most parties. I made this for the Christmas this year, and it was the first time I'd ever hosted...luckily, this dip went over well, but i made a few changes and would recommend a few more next time I make it: Instead of using ONLY plain, nonfat yogurt I used equal thirds of the yogurt, fat free sour cream, and regular sour cream (next time I'll use half yogurt/half regular sour cream) and I think this made it much more flavorful and appealing to a larger audience. Also, I used 9 large cloves of garlic, but I think it should have been more like 7 or 8 medium sized cloves...I would also recommend using the jarred pre-chopped garlic (the roasted kind would be best) as the fresh garlic made it VERY garlicky (and my family is Italian!). Also, I added about twice the amount of spinach and would recommend at least that much if not more. Otherwise this dip is a great hit, especially for my dad who is on a sodium restricted diet!
- 2 cups plain nonfat yogurt
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup packed fresh spinach, finely chopped
- 1⁄4 teaspoon lemon juice
- 1⁄8 teaspoon ground black pepper
Directions See How It's Made
- Spoon the yogurt into a yogurt cheese funnel or a sieve lined with cheesecloth.
- Place over a bowl and allow to drain for at least 30 minutes, until the yogurt is the consistency of sour cream.
- Warm the oil in a large no-stick frying pan over medium heat.
- Add the garlic and cook, stirring constantly, for 1 minute.
- Add the spinach.
- Cook, stirring, for 2 minutes, or until wilted.
- Remove from the heat.
- Stir in the yogurt, lemon juice, and pepper.
- Transfer to a shallow serving dish.